Creamy pasta with shrimp and baked courgette

This easy shrimp pasta recipe is everything you want in a comforting yet light dinner. Perfectly al dente pasta is coated in a silky, creamy sauce infused with a touch of lemon and bursts of juicy tomato. On top, golden oven-roasted zucchini adds a delicate, caramelised sweetness, while tender, flavorful shrimp bring that irresistible seafood aroma that wraps up this dish.

Rich and creamy but not heavy, this pasta dish balances freshness and indulgence beautifully. The creamy sauce ties all the flavours together: tangy lemon, sweet roasted zucchini, juicy shrimp, and the gentle heat of garlic, into one dreamy, restaurant-worthy meal.

Quick and easy to make, this shrimp and zucchini pasta is ideal for busy weeknights, romantic date nights, or whenever you crave a comforting bowl of Mediterranean-style pasta.

So grab your fork, pour a glass of white wine, and get ready to twirl your way into creamy shrimp pasta heaven.

Ingredients: (for 3 portions)

• 1 lemon
• 1 courgette (zucchini)
• 1 tablespoon barbecue seasoning
• 180 g pasta (I used linguine)
• 400 g peeled shrimp
• 150 g cooking cream
• 3 Roma tomatoes
• 3 garlic cloves
• 1 red onion
• Salt and pepper, to taste
• Olive oil
• fresh basil leaves for décor (optional)

Preparation:

Preheat the oven to 200°C.

Wash the zucchini and cut it in half lengthwise, then slice it into even pieces. Place the slices in a bowl with a bit of olive oil, salt, and pepper. Mix well so they’re evenly coated with the seasoning. Line a baking tray with parchment paper, spread the zucchini on it in a single layer (without overlapping), and bake for about 25 minutes.

Bring a pot of salted water to a boil and cook the pasta al dente, according to the package instructions. When it’s ready, drain the pasta, making sure to reserve a cup of the cooking water.

While the zucchini are baking, we can prepare the rest of the vegetables. Wash and dice the tomatoes into even cubes. Peel the garlic and chop it finely. Peel the onion and slice it into small pieces.

Rinse the shrimp under cold running water and drain them well. Heat a bit of oil in a deep pan, then cook the shrimp together with half of the garlic for a few minutes, until the shrimp turn pink. Transfer them to a bowl and set aside covered.

In the same pan, heat a little olive oil and sauté the onion with the remaining garlic. Cook for 2–3 minutes, then add the tomatoes and barbecue seasoning. Stir well and cook for another 2–3 minutes. Next, pour in the heavy cream, season with a bit of salt and pepper, stir again, and let it cook for about 2 more minutes.

Add the cooked pasta, along with the reserved pasta water, to the pan. Stir well and let everything simmer together for another 3–4 minutes. Meanwhile, wash the lemon, grate the zest, and squeeze the juice from half of it. About a minute before turning off the heat, add the lemon zest and juice, then stir to combine.

Transfer everything to a large serving bowl, add the roasted zucchini slices and top with the shrimp. Garnish with fresh basil leaves and a sprinkle of pepper, then serve.

If you try the recipe, let me know how you liked it! 😊

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